标题：QUEIJOS ARTESANAIS: QUALIDADE FÍSICO-QUÍMICA E MICROBIOLÓGICA E AVALIAÇÃO DAS CONDIÇÕES HIGIENICO-SANITÁRIAS DOS MANIPULADORES E AMBIENTE DE PRODUÇÃO
摘要：The production of cheese from raw milk is a traditional activity in the municipalities of Minas Gerais. This study aimed to evaluate the good manufacturing practices in the production of artisan cheeses in Teixeiras-MG. Samples of raw milk and cheese artisanal Minas three properties which were analyzed for physico-chemical and microbiological characteristics were collected. In four family farms were evaluated surfaces production, milker's hands and handler and kennel by the swab technique and microbiological analysis of production and refrigerator environments. Of the samples, the analyzes of aerobic mesophilic refrigerated raw milk had levels higher than those required by law. Acidity and protein of milk had two properties not complying values with current legislation. All cheese samples showed coliform values as established by law. Counts of aerobic mesophilic, coliforms at 30 ° C and 45 ° C and molds and yeasts showed higher values in the hands of the milker when compared to the food handler. It follows the importance of good manufacturing practices in the production of cheese, as well as the quality of the raw material so that the final product is safe from a microbiological point of view.
